These stuffed cabbage leaves are filled with ground beef, pork, rice, and onion; layered in sauerkraut; and simmered on the stovetop until done.
INGREDIENTS (for 1 servings):
- 1 pound lean ground beef
- 1 pound ground sausage
- 1 onion, finely chopped
- 3/4 cup uncooked white rice
- 1 cup water
- salt to taste
- ground black pepper to taste
- 1 large head cabbage
- 1 (32 ounce) jar sauerkraut
In a large bowl, combine the ground beef, sausage, chopped onion, rice, water, and salt and pepper.
Bring a large pot of water a boil. Separate 12 to 15 large cabbage leaves from the head, and place in boiling water. Boil until soft, approximately 2 to 3 minutes. Remove from water, and set aside.
Into the center of each leaf, place a small amount of the meat mixture. Fold in the sides, and roll up from the bottom. Secure with a toothpick.
Place a layer of sauerkraut in the bottom of a large pot. Arrange cabbage rolls in a single layer over the sauerkraut. Cover with remaining sauerkraut. Pour in enough water to cover the rolls. Bring to a boil, lower heat, and simmer for 90 minutes.